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Spaghetti with the pistachio sauce

ingredients

servings

2

Spaghettoni, pasta

160 oz

Cailletier olives

10 unit

Capers

1 spoon

Tomato sauce, without salt

400 fl oz

Fish soup

1 fl oz

Garlic

2 wedges

Oregano

to taste

Basil

10 leafs

Parsley

2 sprigs

White wine

1 coffee cup

Extra virgin olive oil

to taste

Iodized salt

1 pinch

Blue fish

400 oz

first courses from Italy

Spaghetti with the pistachio sauce

Spaghetti with the pistachio sauce

with gluten with fish source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghetti with the pistachio sauce

http://lasalviadisilvia.com/2017/06/26/spaghettoni-con-ragu-di-palombo/

Spaghetti with the pistachio sauce step 1

step 1

Clean the flask and remove the central flint. Bring the broth to the boil (the broth recipe is on our blog).

Spaghetti with the pistachio sauce step 2

step 2

Then pour in plenty of oil and two garlic cloves in a frying pan. Let them soak well, so that the oil absorbs the taste and eliminates them.

Spaghetti with the pistachio sauce step 3

step 3

Combine the tomato sauce and cook for about ten minutes.

Spaghetti with the pistachio sauce step 4

step 4

Cut the dumplings (or, if you like, dadini: the largest cut size guarantees more softness and moisture in the cooking fish).

Spaghetti with the pistachio sauce step 5

step 5

Place it in another frying pan with a pinch of oil and let it brown. Then smooth with a splash of white wine.

Spaghetti with the pistachio sauce step 6

step 6

When the wine is evaporated, combine three pieces of sauce, a pinch of crushed oregano crushed.

Spaghetti with the pistachio sauce step 7

step 7

Lightly sauté the sauce, keeping in mind that afterwards a greater contribution of flavor will be made by the olives and the capers.

Spaghetti with the pistachio sauce step 8

step 8

Cook the sauce for 15 minutes.

Spaghetti with the pistachio sauce step 9

step 9

Meanwhile, throw the spaghetti in the pot with the slightly salted fish soup boiling.

Spaghetti with the pistachio sauce step 10

step 10

Cook for half their cooking time, then drain them with a saucepan and put them in the sauce.

Spaghetti with the pistachio sauce step 11

step 11

Use them so that they mix well with the sauce and bring them to baking, combining the stock of fish (always kept to the boil), if necessary (depends on the texture of the sauce).

Spaghetti with the pistachio sauce step 12

step 12

At the beginning of the dressing, also put the tagliasche olives and the desalined capers (if you want, you can chop them to the knife

Spaghetti with the pistachio sauce step 13

step 13

While the pasta bakes, chop the parsley and, with a ceramic knife, useful to prevent oxidation, cut the basil leaves rolled over to them on chiffonade.

Spaghetti with the pistachio sauce step 14

step 14

When the pasta is ready, add the two herbs, keeping them aside for decoration. The dish is ready. Impress, decorating with some olive, capers and herbs, and enjoy.

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